How To Make Baked Lentils: Best Recipe Forever

The Palouse area of northern Idaho and eastern Washington is known as the “Dried Pea and Lentil Capital of the World”. I serve this as a main dish, or as a side dish for picnics and barbecues. I’ve used the recipe for many years.

Ingredients

2 cups dried lentils

1/2 cup chopped onions

1/2 cup diced celery

1/2 cup chopped carrots

1/2 cup chopped mushrooms

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups beef stock

1/4 teaspoon basil

1/4 teaspoon ground thyme

1 tablespoon fresh parsley — chopped

salt

black pepper

1/4 cup bread crumbs

3 bacon slices

Directions

Cook lentils in a quart of boiling water until barely tender, about 30 minutes. Drain.

While lentils are cooking, sauté vegetables in butter over low heat until tender. Stir in flour and cook one minute, stirring constantly. Whisk in beef stock and bring sauce to a boil. Remove from heat and season to taste with salt, pepper, and herbs.

When lentils are cooked, drain and stir into sauce. Spread in a shallow, buttered pan. Sprinkle with bread crumbs. Cut bacon slices into quarters and place on top of lentils.

Bake at 375 degrees for 40 minutes, until bacon browns.

Notes

For a vegetarian version, omit bacon and use 1-1/2 cups vegetable stock and 1/2 cup V8 juice in place of beef stock.